Coconut Zucchini Tempeh

It’s quite all right that there’s no snow.

I’ve made my own snow pile with the hundred tissues that are saving my drippy faucet of a nose.  I usually really enjoy a good sneeze, but lately my sneezing has been so disruptive that I’m forced to leave the grand reading room of the library.

With two exams tomorrow and a roll of toilet paper in my back pocket, I give you this thirty minute (or less) delicious recipe that’s perfect for crunch time studying, stuffy noses, and snow-less, tissue-piled days.

Coconut Zucchini Tempeh

Ingredients:

  • 3 small zucchinis, sliced
  • 2 tomatoes, quartered
  • 1 8 oz. package tempeh
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1/4 cup full fat coconut milk (from can)
  • juice from half a small lime
  • 1/2 tbsp soy sauce
  • 1/2 tbsp maple syrup
  • 1/4 tsp each of cinnamon, turmeric, and coriander
  • 1/2 tsp minced ginger (I used canned)
  • sea salt, to taste

Preheat the oven to 375 degrees.  Slice vegetables and place in an even layer on sprayed baking sheet. Roast for about 15 minutes or until spotted.

Crumble tempeh by hand or in a food processor.  Heat the oil on medium heat and saute minced garlic until fragrant.  Add tempeh and saute until brown (this could take about ten minutes), seasoning with sea salt along the way.

Combine the rest of the ingredients (coconut milk to ginger) in a small bowl.  Pour over browned tempeh and stir to heat through.  You can turn the heat down at this point.

Add in your roasted veggies. PS- I ate half the pan before taking this picture.  Literally.

Devour and decide if you want to ignore the fact that this serves two.

This dish is easy, packed with protein, and absolutely delicious.  If the spice profile isn’t something you have lounging in your lazy susan, you can pick up little bags of turmeric and coriander at World Market for about a dollar.   Curry powder would work okay, too.

If you’ve never tried tempeh, I really encourage you to try it!  It is very minimally processed and has over 20 grams of protein and 9 grams of fiber per serving.  It’s nutty and takes on the flavor of whatever you add.  It actually reminds me of farfel!

And if you have extra  full-fat coconut milk, make whipped cream of course!

Lauren said “Oh my god, go blog about it so I can copy it and make it.”  Done.

Off to go blow my nose and memorize every spice and herb known to man for my test tomorrow.

The snow must go on.

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14 thoughts on “Coconut Zucchini Tempeh

  1. I had to smile that your weather forecast in degrees F’ is almost the same as mine in degrees C’!! I’m sorry to hear you’re sick though, that doesn’t sound good at all with study requirements.

    This dish looks absolutely amazing. Perfect for hot or cold, sick or not sick – gorgeous!

  2. “Oh my god, go blog about it so I can copy it and make it” is one of the best compliments to hear. 🙂

    Love the idea of adding coconut milk to tempeh – I bet it really cuts the bitter without having to boil or steam it.

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